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Welcome to our newest segment, Cookin’ With Austin. Austin is my husband (Taylor’s husband), and is an amazing, self taught chef, who on a daily basis amazes with his own unique and delicious recipes. Many of the recipes we feature on our pages, are his creations, so we thought it was only fitting that he have his own videos. Please let us know what you think in the comments.
This week, Austin cooks up his famous Mushroom and Tofu dumplings. It’s a tricky and detailed recipe, hence the longer video time. If you want the instructions, please refer to the video, as it would be too complicated to type them out. I have, however, included the ingredients and have linked the items used in the video.
Thanks for watching!
Dumpling Mixture
1 block super firm tofu
2 tablespoons grapeseed oil (or another vegetable oil), divided
6 large cremini or shitaki mushrooms, finely diced
1/2 white onion, finely diced
3/4 cup shredded carrots, finely diced
1/4 head cabbage, finely diced
2 large green onions, finely diced
1 bulb garlic, diced
1/2 cup sake
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons tamari, or soy sauce
1.5 tablespoons rice vinegar
S&P to taste
Broth
1 cup water
1 tablespoon Veggie Bouillon
1 tablespoon Black Soy Sauce (or regular soy sauce)
1 teaspoon Sesame oil
1 tablespoon Rice Vinegar
1 tablespoon Mirin (or agave syrup)
2 heaping tablespoons Chili Crisp Paste
1 tablespoon Sambal (optional)
1 tablespoon Soy Sauce
1 tablespoon toasted sesame seeds
Wonton Wrappers (found in frozen section of Asian market)
Austin’s Knife… amzn.to/357d8LX
Cast Iron Skillet…amzn.to/34Snr6b
Steamer Basket…amzn.to/3fWNpvF
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